Gao Huang Lamb Soup

Gao Huang Lamb Soup

　　“Gao Huang Lamb Soup” is hailed as the No. 1 lamb soup in northern Jiangsu. The broth is white and milky, fresh, clean, and delicious, with no fishy or muttony smell, not sticky or greasy, making it truly unique. The preparation of Gao Huang Lamb Soup pays meticulous attention to the selection of lamb and spices, with an emphasis on fine cooking techniques. The lamb used is from goats aged over three years, currently required to weigh at least 60 pounds of lean meat in the market, and the sheep fat chosen is snow-white and fatty, either towel fat or kidney fat. The stove setup must include a No. 1 pot and a No. 2 pot; the No. 1 pot is the main pot used for boiling the soup, while the No. 2 pot is the auxiliary one used for warm water. The cooking process goes as follows: first fill the pot with cold water until it’s more than half full, then bring it to a rolling boil over high heat and add the whole skeleton of the goat. Next, add the corresponding weight of fresh lamb and offal, bring it to a boil again, and skim off the blood foam. At this stage, avoid using too high a flame to prevent the blood foam from mixing back into the water and turning the soup dark. Then add water from the No. 2 pot into the No. 1 pot until the meat is just submerged. Once it boils again, cover the lamb with sheep fat, then add spices such as angelica root, cinnamon, galangal, and dried tangerine peel into the pot. Simmer over low heat for 40–60 minutes until the sheep fat has melted, then add flavored broth and bring it to a rapid boil over high heat until the soup turns pure white. When serving, add a little sesame oil, bamboo shoot seasoning, cilantro, and minced garlic sprouts (or scallions) before eating.